How can one even contemplate a burger with no beetroot? Are you Scottish?
Knock off the beetroot stuff, folks! This thread is about Marmite, remember?
We’re trying to get the taste out of our mouths.
I have never understood the American revulsion at Marmite and Vegemite in a nation where Kraft makes millions of dollars every year selling Cheez Whiz.
Can a cheese warning be cumulative with other disruptive behavior?
Or does the cheese stand alone?
<<shudder>>
My marmite mixes nicely with 5 year old cheddar.
Running equal amounts of Spam and Velveeta thru a meat grinder does make a tasty spread to put on bread and then broil, however.
This from a cheese gourmet?
:::checks moderator handbook:::
Hey, in my fridge I’ve got 30 year old cheddar, 12 year old cheddar, 5 lbs of 5 year old cheddar, 5 year old swiss, some smoked gouda, bleu, some specialty cranberry cheddar and dill jack, habanero jack, block stravecchio parmesan, and a nice big block of velveeta. What can I say?
At the risk of sending this hijack into CS territory, kittenblue once offered a marvelous restaurant recipe for a crocked cheese spread that was Velveeta, sherry, horseradish, Worcestershire sauce and a little pepper all ground together. It’s magnificent.
Marmite is the Devil’s toe-jam, however.
You never clean that thing out, do you.
It’ll get cleaned out the next time the whole family is together, in the traditional Mercotan cheese ritual. That stuff cost $6 per oz.
Do NOT bump this thread since it’s from 2007, but here’s a link straight to the post, for the interested (like me).
Dear Og
Thank you for bread and butter.
And Velveeta.
Forget all that other shit please.
Amen
[John Cleese walks into Qadgop’s house, checks fridge]
“Well, that’s totally fucked up this sketch, then”.
You gouda be kidding me - taunting is a time honored SD tradition.
And then there was the explosion at the French cheese factory. All that was left was de brie.
Too late.